Tag Archives: casserole

Chicken bacon Ranch casserole

This is the casserole recipe I used to win the Kick-asserole competition

As I mentioned there, clearly, chicken, bacon, and Ranch has always been a great combination. The secret here is in the sauce – it really brings this dish up several notches on the awesome dinners ladder.

Many many thanks to FlavorMosiac.com, who look like they have some other really awesome recipes I’ll definitely be checking out.

Ingredients:

  • 12 oz uncooked penne pasta
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1 1/2 cups heavy cream
  • 1 cup chicken broth
  • 1 envelope Ranch salad dressing and seasoning mix
  • 1/2 cup shredded Parmesan cheese
  • 2 cooked boneless, skinless chicken breasts, shredded
  • 8 slices bacon, cooked and crumbled
  • 12 oz frozen peas
  • 1/2 tsp black pepper
  • 1 cup shredded Mozzarella

Will also need cooking spray.

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Chicken parm casserole

This is an excellent dish I first tried a few weeks ago, and we ate it outside on one of the first actual nice days of the year.

This chicken parm recipe is brought to us by GimmeSomeOven.com.

Ingredients:

  • 12 oz uncooked penne pasta
  • 2 cups shredded, cooked chicken (about 2 small chicken breasts)
  • 1 (24 oz) jar pasta sauce of choice
  • 1 1/2 cups shredded mozzarella cheese
  • 1/3 cup Parmesan cheese
  • about 1 tbsp dried basil (or 1/4 cup fresh, roughly chopped)

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Zesty beef casserole

Hat tip once again to The Rookie Cook. This is a Mexican-y beef casserole.

Ingredients: 

  • 1 pound lean ground beef
  • 1 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1 (14 oz) can stewed tomatoes, with juice, chopped*
  • 2 cups egg noodles, uncooked
  • 1 (12 oz) can kernel corn
  • 1 (4 oz) can diced green chiles with liquid
  • 1 (1.25 oz) packet taco seasoning
  • salt and pepper
  • 1 cup shredded Cheddar or Monterey Jack cheese

*This is weird. You have to chop the tomatoes but also keep the juice. I recommend taking the tomatoes out to chop them, and then adding the juice, rather than trying to drain them.

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Portobello penne pasta casserole

This is the first dish I cooked for my husband ever, back in the summer of 2009.

A nod to AllRecipes.com for this one.

Ingredients:

  • 1 pound penne pasta, cooked according to package directions
  • 1/4 cup vegetable oil
  • 6 to 8 oz portobello mushrooms, chopped
  • 1/2 cup butter
  • 1/4 cup all-purpose flour
  • 1 to 2 garlic coves, minced
  • 1/2 tsp basil, plus a few pinches
  • 2 cups milk
  • 1 3/4 to 2 cups mozzarella cheese*
  • 10 oz spinach, chopped
  • 1/4 cup soy sauce**

*I had 1 cup of mozzarella this time, and used Parmesan for this rest.

**If you’re scared this is a weird addition, you can leave it out and the dish will be fine. But, I think it does add a little something nice.

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Food history: green bean casserole

Will you be making a green bean casserole for Thanksgiving next week?

If you love this staple but maybe want to switch it up a bit, we’ve got the classic recipe along with some variations at the end of the post.

Photo credit: WizardRecipes.com

I’ll admit it – it’s one of my favorite holiday meals. I love the contrasting textures of the green beans and french fried onions, with the creaminess of cream of mushroom soup.

Indeed, the history of green bean casserole does begin with Campbell’s.

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Slow cooker corn casserole

Confession: This is one of those meals I never would have tried if it wasn’t for my husband, who loves creamed corn type of dishes.

However, this was quite good. I think I just needed to get past the cornmeal texture, because the flavor is spot on.

This recipe was adapted slightly from Crockpot Classic Recipes.

Ingredients:

  • 14.5 oz chicken broth
  • 1/2 cup cornmeal*
  • 1 (8.75 oz) can whole kernel corn
  • 1 (4.5 oz) can diced green chiles, drained
  • 1 red bell pepper, finely diced*
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheddar cheese

*It doesn’t specify white or yellow, but I’m pretty sure you can use either one. I used white.

**I used two peppers, because they were small.

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Tuna noodle casserole

I have a go to recipe for tuna noodle casserole and this isn’t it. (That one is here, and is good for adding peas and pearl onions to.) However, I tried something new and thank goodness I did, because this is absolutely excellent and I found it at Jayesel.net.

Ingredients:

  • 10 to 12 oz egg noodles 
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1 (10.5 oz) can milk 
  • 8 oz Velveeta cheese
  • 2 tbsp mayonnaise
  • 2 (5 oz) cans tuna, drained
  • about 1 tbsp butter
  • about 1 tbsp breadcrumbs

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Broccoli cheese casserole

This is a great recipe I’ve been making for years from The Rookie Cook Cookbook. It is an excellent side dish recipe, and could also be used for brunch.

Ingredients:

  • 8 cups broccoli
  • salt and pepper
  • 2 large eggs, fork-beaten
  • 1 (10 oz) can condensed cream of mushroom soup
  • 1 cup shredded Cheddar cheese, plus more for sprinkling
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 tsp onion powder

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